Recipe Critique: Oat Saison?

Got a wild hair and came up with this recipe:

http://hopville.com/recipe/1642757

Basically, a petite saison made with a large portion of oats, malted, golden naked, and toasted rolled. Going for a cookie-like malt profile with a bit of spicy hopping. The 3725 has a subtle fruit and spice, but it goes more toward malt balance and is pretty clean, so far as farmhouse-type strains go. Golden Promise is just what I've been getting sacks of the past few months, so it's that instead of pilsner, and I figured the biscuit malt would up the toasty flavors of the toasted oats without getting to be too dark. I figured the sterling would work well with the malt and yeast.

I have a variety of caramel malts, some munich malt, honey, aromatic, melanoidin, brown, chocolate and black malt on hand. Hopwise, I also have willamette, EKG, saphir, centennial, amarillo, citra, pacific gem, and the hops growing along the fence at the culinary school's garden plot a few blocks away, but I would prefer to keep this a single hop brew, unless people feel very strongly about doing that with sterling. Going to the LHBS is not an option. Well, it is, but I don't wanna.

Any ideas?